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Pecan Pie Bread Pudding Recipe

Pecan Pie Bread Pudding Recipe

★★★★★

5.2 from 30 reviews
  • Author: Sophie
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Pecan Pie Bread Pudding is a decadent and comforting dessert that combines the rich flavors of pecan pie with the warm, custardy texture of classic bread pudding. Featuring cubed day-old bread soaked in a creamy mixture of eggs, milk, cream, brown sugar, maple syrup, and spices, it’s baked until golden and slightly crisp on top. Perfect for holiday gatherings or cozy nights, this dessert can be served warm with whipped cream or ice cream for extra indulgence.

Ingredients

Scale

Main Ingredients

  • 10 cups cubed day-old bread (Approximately 1 loaf)
  • 1 cup pecans, chopped

Custard Mixture

  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup (Optional for added sweetness)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
  2. Mix Bread and Pecans: In a large mixing bowl, gently combine the cubed bread and chopped pecans to distribute evenly.
  3. Prepare Custard: In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until well combined. If using maple syrup, add it to this mixture as well.
  4. Soak Bread: Pour the custard mixture over the bread and pecans, ensuring all bread pieces are soaked. Let it sit for 10-15 minutes to absorb the liquid thoroughly.
  5. Stir Mixture: After soaking, gently stir the mixture to evenly distribute all ingredients.
  6. Transfer to Baking Dish: Pour the combined mixture into the greased baking dish and spread it out evenly.
  7. Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  8. Cool: Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
  9. Serve: Serve warm, optionally topped with whipped cream, ice cream, or a drizzle of caramel sauce for added indulgence.

Notes

  • Day-old bread works best as it absorbs the custard better without becoming too mushy.
  • Pecans can be toasted lightly before adding for enhanced flavor.
  • Maple syrup is optional but adds a nice layer of sweetness and depth.
  • For a gluten-free version, substitute bread with gluten-free bread cubes.
  • Leftovers can be refrigerated in an airtight container and reheated gently before serving.
  • This dish pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 350 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 130 mg

Keywords: pecan pie bread pudding, bread pudding recipe, pecan dessert, holiday dessert, baked custard, comfort food

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Find it online: https://cookwithsophie.com/pecan-pie-bread-pudding-recipe/